Directions:For grits: Bring stock and butter to a hard boil in medium saucepan. Add grits and stir vigorously for about a minute, until grits bloom. Reduce heat to simmer; continue approximately 20–25 minutes, stirring every few minutes as to not stick to pan. Add cream to desired consistency. Grits should be thick enough to almost stand spoon. Cover and keep warm. May need to loosen with a little more liquid before you serve. Note: Add favorite cheese if desired. (White cheddar is great.)

Directions:
Preheat oven to 400°. Make 3 slits, about ¼-inch deep, on each side of fillet. Coat the fish in the olive oil and season it with the cracked pepper and sea salt. Be sure to do this on both the outside and inside of the fish. Stuff the cavity with chopped garlic, lemon slices and fresh herbs. Transfer the fish to a baking sheet or casserole roasting pan. Bake the whole fish until the flesh is opaque and separates easily from the back bone (35-45 minutes for a 4 lb fish and 50-60 minutes for a 6 lb fish). When fish is finished, place fish on its own platter over some fresh herbs, as a nice presentation. Drizzle lemon-butter sauce on top and place some extra in a bowl on the side. Make the sides while the fish is cooking.

Directions:
In a sauté pan, heat oil over medium heat. Add the garlic and onions and cook over medium heat, until slightly translucent. Add the Swiss chard and cup of white wine to the sauté pan. Simmer and cook down the Swiss chard until tender. Finish with S&P to taste.

Directions:
In a sauce pot, place heavy cream, thyme, garlic and parsnips. Cook the parsnips in the heavy cream until soft and tender, over medium heat at a low simmer. Strain the mixture and place only the parsnips into a food processor or blender. Turn the processor or blender on low, with enough of the strained cream to go halfway up the cooked parsnips.
Add the butter as its blending. Add more cream for a loose puree. Season with S&P to taste.

Directions:
In a small pot, squeeze the two lemon halves in and heat them to a boil with the white balsamic, bay leaves, black pepper and garlic. Reduce the liquid until it is about ¼ cup left in the pot. (Should be a dark color, almost amber.) Add the heavy cream and bring to a simmer. Cut the heat and whisk in the cold butter. Strain the sauce through a fine mesh strainer and season with salt and white pepper to taste.

Directions:
In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Sauté for 5 minutes until softened, but not brown. Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine and salt. Turn the heat to high and bring to a boil. Then reduce the heat to low and simmer for 30 minutes. Strain the soup into another large pot. Bring the strained soup to a boil over medium-high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup).

Now, while cooking the seafood, add in the items that require the most cooking time first. If you have whole lobster tails, add in first and give them a 2-minute head start. Clams and mussels next, then wild rice, chorizo and crabmeat. Extra-large shrimp will follow, and lastly, the fish, scallops and any smaller shrimp. Be careful not to overcook the seafood, so 4-5 minutes max, then turn off the heat.

Directions:
Be sure scallops are completely dry by patting them dry with paper towels. Place oil in a large skillet over medium-high heat. Wait until the oil is very hot; check this by lowering a scallop into the oil. If it sizzles right away, the pan is ready. Place scallops in large pan, 1 inch apart. Sear for 3 minutes on each side. For best results, cook scallops right before you are ready.

Directions:
Cook the bacon in a pan over medium heat until almost crispy and done. Add the shallots and Brussels sprouts to the bacon fat and bacon in the pan. Continue to cook over medium heat until the Brussels sprouts char up in the bacon fat, about 10-15 minutes. Set aside.

Directions:
Toast the Thai chili pepper in the bottom of a small pot. Add the maple syrup and the red-wine vinegar and bring to a simmer. Reduce until a thick syrup texture forms, about 8 minutes. Cool completely and use a spoon to check consistency. The gastrique should coat the back of the spoon but should still be fluid.

Set up the plate:
On the individual plate, put a dallop of butternut squash puree in the center and push it down with a spoon. Add the roasted Brussels sprouts next, right on top of the puree. Add 4-6 scallops on top of the sprouts, drizzle maple gastrique over scallops and finish with sea salt and cracked pepper.